Whipped cream

Whipping works because the fat globules in cream partly stick together around the air bubbles and hold the foam in place, so it needs cream with plenty of fat, such as heavy or whipping cream, and it whips best cold. Soft peaks droop at the tip and are best for folding into mousses; stiff peaks hold their shape for piping. Beat too long and the fat clumps into grains and, eventually, butter.

Chantilly cream is whipped cream sweetened and flavored, usually with vanilla. For a cream that holds for longer on a cake, it can be stabilized with a little gelatin, mascarpone or pudding mix.